It’s Friday! Hope everyone has a wonderful weekend.
I LOVE French Fries. I could live on them. But let’s face it, they are horrible for you so I go out of my way to avoid them. But today in my Food Network newsletter sent this over and I’d figure I’d share with you fellow foodies. Bon appetite!
- 2 1/2 pounds russet potatoes
- Vegetable or peanut oil, for frying
- Sea salt, for sprinkling
- Ketchup and mayonnaise, mixed, for serving
Peel and rinse the potatoes. Cut each potato lengthwise into 4 or 5 pieces, then cut each piece into sticks. The thinner these are, the crispier they will be. Place the fries in a large bowl. Cover with cold water, then allow them to soak 2 or 3 hours (or you can stick them in the fridge and let them soak overnight).
When you’re ready to make the fries, drain the water and lay the potatoes on 2 baking sheets lined with paper towels. Blot with paper towels to dry.
Heat a few inches of vegetable oil to 300 degrees F in a heavy pot. In 3 or 4 batches, fry the potatoes about 4 to 5 minutes per batch, or until soft. They should not be brown at all at this point-you just want to start the cooking process. Remove each batch and drain them on new, dry paper towels.
Once all the potatoes have been fried at 300 degrees F, turn up the heat until the oil temperature reaches 400 degrees F. When the oil is hot, start frying the potatoes in batches again, cooking until golden and crisp. Remove from the oil and drain on fresh paper towels. Sprinkle the fries with sea salt and dive in with the ketchup-mayo mixture.
Being that I am a foodie at heart, I’ll try to post more of my favorite recipes each week. Yes I am obsessed with Food Network and Cooking Channel.
Do you watch The Pioneer Woman? Which are some of your favorite Ree Drummond’s recipes?